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Parsley, or garden parsley (Petroselinum crispum) is a species of flowering plant in the family Apiaceae that is native to Greece, Morocco and the former Yugoslavia. [1] It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable .
Helmeted guinea fowl in tall grass. Many foods were originally domesticated in West Africa, including grains like African rice, Pearl Millet, Sorghum, and Fonio; tree crops like Kola nut, used in Coca-Cola, and Oil Palm; and other globally important plant foods such as Watermelon, Tamarind, Okra, Black-eye peas, and Yams. [2]
The leaves are variously referred to as coriander leaves, fresh coriander, Chinese parsley, or cilantro (US, commercially in Canada, and Spanish-speaking countries). The fresh leaves are an ingredient in many foods, such as chutneys and salads, salsa , guacamole , and as a widely used garnish for soup, fish, and meat. [ 38 ]
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A Turkish variation of the dish known as kısır, [19] and a similar Armenian dish known as eetch use far more bulgur than parsley. Another ancient variant is called terchots . [ 20 ] In Cyprus , where the dish was introduced by the Lebanese , it is known as tambouli .
The plant has also been referred to as bastard stone parsley, such as by John Curtis, in his book British Entomology published between 1824 and 1840. Another plant species, Cryptotaenia japonica is also known as stone parsley among many other names, it too is a member of the Apiaceae family with small white flowers, like Sison amomum , but it ...
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Kedgeree (or occasionally kitcherie, kitchari, kidgeree, kedgaree, kitchiri, khichuri, or kaedjere) is a dish consisting of cooked, flaked fish (traditionally smoked haddock), boiled rice, parsley, hard-boiled eggs, curry powder, lemon juice, salt, butter or cream, and occasionally sultanas. The dish can be eaten hot or cold.